Bockwurst and Mushroom Noodle Bake Recipe

Name: Bockwurst and Mushroom Noodle Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces wide egg noodles; 2 tablespoons unsalted butter (1/4 stick); 24 ounces fresh Bockwurst Sausage (about 6 sausages); 2 cups peeled, medium-dice celery root, also known as celeriac; 2 cups medium-dice yellow onion; 16 ounces white mushrooms, stemmed and quartered; 1 cup dry Riesling or a sweet white wine; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 4 teaspoons Dijon mustard; 1 cup heavy cream

Servings: persons

12 ounces wide egg noodles
2 tablespoons unsalted butter (1/4 stick)
24 ounces fresh Bockwurst Sausage (about 6 sausages)
2 cups peeled, medium-dice celery root, also known as celeriac
2 cups medium-dice yellow onion
16 ounces white mushrooms, stemmed and quartered
1 cup dry Riesling or a sweet white wine
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
4 teaspoons Dijon mustard
1 cup heavy cream

1
Heat the oven to 375 degrees F and arrange a rack in the middle.
2
Bring a large pot of heavily salted water to a boil over high heat.
3
When it boils, add egg noodles and cook for half of the time indicated on the package.
4
Drain and set aside in a large bowl.
5
Melt butter in a large frying pan over medium heat.
6
When the foaming subsides, add sausages and cook until browned all over, about 10 minutes.
7
Remove to a plate and set aside.
8
Add celery root and onion to the pan and season with salt and freshly ground black pepper.
9
Cook until just starting to soften, about 5 minutes.
10
Increase heat to medium high, add mushrooms, and cook, stirring rarely, until just starting to brown, about 8 minutes.
11
Add wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes.
12
Sprinkle mixture with flour and cook, stirring constantly, until flour is well incorporated.
13
Add chicken broth and mustard, stir to incorporate, and bring to a simmer.
14
Remove from heat and pour in cream.
15
Add sauce to noodles and stir until evenly coated.
16
Taste and season with salt and freshly ground black pepper as desired.
17
Transfer to a 13-by-9-inch baking dish and nestle reserved sausages in noodles.
18
Cover with foil and bake until sauce is bubbling, about 20 minutes.
19
Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces wide egg noodles, 2 tablespoons unsalted butter (1/4 stick), 24 ounces fresh Bockwurst Sausage (about 6 sausages), 2 cups peeled, medium-dice celery root, also known as celeriac, and more.

Yes, Bockwurst and Mushroom Noodle Bake Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!